15 Quiches, Frittatas & More Baked Eggs

Baking eggs is fast, easy, and delicious. You can cook them in ramekins, of course, but it’s especially fun to make them in edible containers. That twist makes them special enough for lunch or dinner, not only breakfast. All three recipes work for a crowd, too—just increase the amounts in direct proportion to people.

Recipes:

Eggs Baked in Avocados

Eggs Baked in Portobello Mushrooms

Eggs Baked in Sweet Potatoes

A fine recipe for the backyard gardener, this quiche makes stellar use of leaves from a fava-bean vine. No backyard vine? No problem—spinach, chard, or any other leafy green works well too.

Recipe: Fava Leaf and Parsley Quiche

Go ahead and splurge. Springtime quiche doesn’t get any better than this.

Recipe: Asparagus and Morel Quiche

Nettles can cause a very painful reaction if you touch them with your bare hands. You can either grab them with tongs, wear gloves, or slide a plastic bag over your hand when picking them up. Miraculously, however, once they are cooked, the sting is totally gone and what remains is a lovely green, almost spinach-y—a beautiful partner to asparagus.

Recipe: Asparagus, Nettle, and Green Garlic Frittata

Regina Martinelli, of Martinelli vineyards, serves slices of this cheesy frittata on baby mâche tossed with olive oil and sea salt, alongside wild boar bacon and buttered seeded sourdough toast. If your larder’s short on wild boar bacon (available online), use good-quality regular bacon—equally delicious with Chardonnay.

Recipe: Regina’s Herb and Gruyère Frittata

What a colorful, savory way to start your day! It’s a stellar thing to make for company on for Sunday brunch, accompanied by some good crusty bread and fresh fruit.

Recipe: Swiss Chard and Sausage Frittata

A Sunset reader gave us this wonderfully easy, quick spring recipe. It’s even faster if you use thin asparagus.

Recipe: Asparagus Frittata

Cookbook author Martha Rose Shulman makes some of the best low-fat recipes we’ve ever tasted—they're always full of flavor and never austere. She created these frittata appetizer squares for us as part of an Italian menu.

Recipe: Spinach and Leek Frittata

All the traditional flavors, in casserole form—perfect for the busy host.

Recipe: Baked Chiles Rellenos

Any favorite mushroom, from wild morels to the regular grocery store kind, would be excellent here.

Recipe: Wild Mushroom-Egg Bake

Assemble these delightful little pots the night before and bake them right before serving. They’re a great way to feed a crowd, and you can customize each if you like, with different herbs or cheeses.

Recipe: Shirred Eggs

When the market gives you thin, pencil-size asparagus, use them in this delectable recipe.

Recipe: Creamy Baked Eggs with Asparagus and Pecorino

Once you’ve mastered this basic, foolproof, delicious formula, you can vary the seasonings (and the cheeses) any way you like.

Recipe: Classic Cheese Soufflé